Stewed Spinach or Morogo

Stewed Spinach or Morogo

Green peppers, curry powder and a hint of peri peri take this simple dish of fresh greens and potatoes to a whole new level. Serve hot with pap, or as a side dish for your favourite stew or sishebo.

Robertsons - Website Banners & Assets

Prep Time: 15

Robertsons - Website Banners & Assets

Cook Time: 15

Robertsons - Website Banners & Assets

Serves: 4

Robertsons - Website Banners & Assets

Difficulty: easy

AddThis is disabled because of cookie consent

Print

Ingredients

  • 1 onion sliced
  • 1 green pepper slice
  • 1 tbsp Rajah Mild & Spicy curry powder
  • 1 tsp Robertsons peri peri
  • 45 ml cooking oil
  • 2 potatoes diced
  • 750 g fresh spinach leaves or morogo
  • Robertsons Atlantic Sea Salt to season

Directions

  1. Slice onion and pepper. Heat the oil in a frying pan and fry together with Rajah curry powder and Robertsons peri peri until they are soft.

  2. Add the potatoes and spinach leaves.

  3. Add a little water and cook for about 10 minutes, stirring occasionally and adding a little extra water if necessary.

  4. Taste and adjust the seasoning if necessary, serve hot with mielie pap.